This will be the only pan fried potatoes recipe you will ever need. The harissa lime sauce is sweet and spicy and adds a creamy sauce for these potatoes. You can substitute a spicy chili paste if you can’t find harissa in a specialty store. You can find harissa online or at Middle Eastern markets.
1 ¾ lbs. small mixed baby potatoes, skin on, cut in half
8 cloves garlic, peeled but kept whole
2 tablespoons vegetable or canola oil
Kosher salt and pepper
1/3 cup sour cream
1 lime, juiced and zested
1 teaspoon harissa paste
¼ teaspoon smoked paprika
1 tablespoon honey
¼ teaspoon kosher salt
1/8 teaspoon black pepper
Chopped cilantro leaves to garnish (or basil)
Heat a large well-seasoned cast iron skillet or non-stick skillet to medium heat. Add the vegetable oil. Add the potatoes, one at a time, cut side down and add garlic so that it touches the bottom of the pan. Season with kosher salt and pepper. Saute, without turning for about 4-5 minutes or until the potatoes are nicely browned. Turn the garlic so it doesn’t burn a few times. Continue cooking until the potatoes are cooked through, turning occasionally.
Meanwhile, to make the harissa sauce, mix the mayonnaise, sour cream, 2 teaspoons lime juice, lime zest from one lime, harissa paste and smoked paprika together in a small bowl. Season with kosher salt and pepper. When the potatoes are done, put the potatoes on a platter and drizzle desired sauce over. Garnish with cilantro leaves and serve warm.
SkinnyTip! You can substitute low-fat sour cream and mayonnaise in this recipe.